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Acid gelation properties of heated skim milk as a result of enzymatically induced changes in the micelle/serum distribution of the whey protein/kappa-casein aggregates.
J Agric Food Chem. 2007 Dec 26;55(26):10986-93. doi: 10.1021/jf0722304. Epub 2007 Nov 27.
J Agric Food Chem. 2007.
PMID: 18038987
Limited enzymatic treatment of skim milk using chymosin affects the micelle/serum distribution of the heat-induced whey protein/kappa-casein aggregates.
Renan M, Guyomarc'h F, Chatriot M, Gamerre V, Famelart MH.
Renan M, et al. Among authors: chatriot m.
J Agric Food Chem. 2007 Aug 8;55(16):6736-45. doi: 10.1021/jf0705771. Epub 2007 Jul 21.
J Agric Food Chem. 2007.
PMID: 17658821
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